I had quite the day at work, and apparently so did Joel, so neither of us felt like being in the kitchen for long tonight. I originally planned to make soup for dinner, but since it was pretty warm outside (and because the leftover rolls I baked up for dinner last night and planned to use tonight were left in the oven overnight and turned into rocks), we decided to give this recipe from Ezra Pound Cake a try. It was on our menu for the week anyway, so I just switched things around a bit. Plus, homemade tortillas are on my list of things to make this year, so I get to cross it out! This was a great meal for a (surprisingly!) rainless evening on the porch with with a great bottle of white wine that we brought back from California.

For the Tortillas:2 cups FlourPinch of Salt3 tablespoons Olive Oil1/2-2/3 cup Warm Water

Place the flour and salt in a food processor. Pulse to combine. Add the olive oil and blend. Gradually add the water to the flour mixture just until a stiff dough is formed. Transfer the dough to a floured surface, and knead until smooth. Cover the dough with a damp cloth. Divide the dough into 8 pieces. Knead each piece for a few minutes and form them into balls. On a surface dusted with flour, flatten and roll out each ball into a 9-inch circle. Heat an ungreased heavy-bottomed pan. Cook 1 tortilla at a time, about 30 seconds on each side. Place the cooked tortillas on a baking sheet lined with paper towels.

Spoon the avocado into a small bowl and mash it with a fork. Stir in the lime juice and the salt. Fold in the garlic and tomato. Taste and adjust the flavors. Cover the bowl with plastic wrap and set it aside.